Please come on into the Kitchen... forum: Bread
Views: 25, Replies: 7 » Jump to the end |
|
|||
| Katg, There was a bread I made yrs. ago, which I mixed up using the yeast and other ingredients which I left on the counter over night and the next day made it. Do you or anyone else know of this? Please let me know as it was a great bread. Thanks, L. Kevin51 |
|
|||
| This is our all-time favorite bread. I've adapted it some from the original recipe by switching honey for the sugar. The original recipe called for 1 tablespoon of sugar. I guess we like our bread a little sweeter! This make a big loaf. I make it in my bread machine on the dough setting. I transfer it a a large bread pan , 13", let it do a 2nd rise & then bake it. And letting it rest overnight makes a tastier loaf then just letting it rest 4 hours. Country Style French Bread SPONGE STARTER 1 cup water - 90 - 100 degrees 1 1/2 cups bread flour 1/2 teaspoon yeast DOUGH 1 cup water - 100 - 115 degrees 1/4 cup honey 3 3/4 cups bread flour 1 1/2 teaspoons kosher salt 3/4 teaspoon yeast TO MAKE THE SPONGE: Using bread machine, stir all the ingredients together. Let rest overnight or at least 2-4 hours TO MAKE THE DOUGH: Stir down the sponge. All add the dough ingredients in that order. Use the dough setting on the bead machine. Turn out the bread onto a floured surface, lightly knead. Turn into bread pan. Let rise until doubled. Preheat oven to 475 degrees. Reduce to 425 degrees. Bake 20-25 minutes until one. NOTES: Uses the sponge, or poolish, method: sort of a poor man's or woman's sourdough starter -- no feedings, little pre-planning, lots of flexibility and superb bread. |
|
|||
| Kevin...I don't know as I'm not a good bread baker! Jo-Ann's technique looks great though and I think she know's what she's talking about! |
|
|||
| Kathy, indeed Jo-Ann's bread sounds wonderful and mainly it's simple. Of course, I just have to print it and make it maybe next week. Still trying to think of the name of the bread I mentioned. I'll remember it around midnight after not having slept a wink for obsessing over the name. If I remember, I'll write back. Lee Kevin51 |
|
|||
| Kevin, The type of bread recipe you're referring to is called a "sponge." There are a lot of variations on sponges, and a lot of different recipes. Some are almost like a sourdough, with a part of the starter kept refrigerated & used time after time to make more loaves. I love a good sourdough bread, but was never successfully able to make a good one. The "sponge starter" method is the closest I've come. Anyway, I hope you remember the name of the bread you're searching for. |
|
|||
| Kathy;, Jo-Ann FINALLY the name is Foccacia. Had to go to Wiki to find it but I made it one and it turned out pretty good. I do remember leaving the milk and whatever else out on the counter overnight. Lee Kevin51 |
|
|||
| Kevin, Great you remembered the name!! Now when you get the recipe you like, post it here. |
|
|||
| JoAnn, I'll go through my haphazard recipe box later in the morning and will be delighted in sharing the recipe with you. If I for some reason forget, please feel free to remind me. Lee  Kevin51 |
| « Back to the top « Cubits.org homepage « La Cucina di Kat cubit homepage « Please come on into the Kitchen... forum |
You must first create a username and login before you can reply to this thread.
